STICKY CHICKEN RECIPES RECIPES

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STICKY KICKIN' WINGS | CHICKEN RECIPES | JAMIE OLIVER RECIPES



Sticky kickin' wings | Chicken recipes | Jamie Oliver recipes image

Total Time 46 minutes

Yield 2

Number Of Ingredients 5

1 tablespoon sesame seeds
4 large free-range chicken wings
2 tablespoons teriyaki sauce
1 fresh red chilli
2 spring onions

Steps:

    1. Toast the sesame seeds in a dry 20cm non-stick frying pan on a medium heat until lightly golden, then remove to a plate.
    2. Still on the heat, sit the wings in the pan – they should fit snugly. Let them colour for 1 minute on each side, then add the teriyaki and just cover the wings with water.
    3. Halve the chilli lengthways and add to the pan. Simmer for 35 to 40 minutes, or until the chicken is tender and the sauce is nice and sticky, turning occasionally.
    4. Add a splash of red wine vinegar to the pan and jiggle around to pick up the gnarly bits.
    5. Trim and finely slice the spring onions, scatter them over the chicken with the toasted sesame seeds, and get stuck in.

Nutrition Facts : Calories 306 calories, FatContent 18.6 g fat, SaturatedFatContent 4.9 g saturated fat, ProteinContent 27.1 g protein, CarbohydrateContent 7.4 g carbohydrate, SugarContent 6.2 g sugar, SodiumContent 1.4 g salt, FiberContent 0 g fibre

ROAST STICKY CHICKEN-ROTISSERIE STYLE RECIPE | ALLRECIPES



Roast Sticky Chicken-Rotisserie Style Recipe | Allrecipes image

Ever wish you could get that restaurant-style rotisserie chicken at home? Well, with minimal preparation and about 5 hours' cooking time (great for the weekends!) you can! I don't bother to baste the bird, though some like to for the first hour. The pan juices always caramelize at the bottom, and the chicken will turn golden brown...fall-off-the-bone good!

Provided by Sue Rogers

Categories     Whole Chicken

Total Time 9 hours 10 minutes

Prep Time 10 minutes

Cook Time 5 hours 0 minutes

Yield 2 whole (4 pound) chickens

Number Of Ingredients 10

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens

Steps:

  • In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
  • Preheat oven to 250 degrees F (120 degrees C).
  • Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

Nutrition Facts : Calories 585.7 calories, CarbohydrateContent 3.7 g, CholesterolContent 194.1 mg, FatContent 34.3 g, FiberContent 0.9 g, ProteinContent 61.7 g, SaturatedFatContent 9.6 g, SodiumContent 1350.8 mg, SugarContent 1.4 g

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